[Ruthla]

I'm experienced at making chicken broth, but beef broth is new to me.

I found kosher marrow bones at one of my local supermarkets. I can't find any other kinds of beef bones that are kosher, and there are no kosher butchers near me.

So I put these bones in my crock pot yesterday, added some ACV and filled it with water, and turned it on high for most of the day, then put it on low overnight and put it on high again sometime today (when I remembered.) I threw a carrot in this afternoon when I noticed that one had been left out of the fridge overnight and got soggy.

The broth seems pretty bland right now- does it need to cook longer, or is it just bland because I didn't put in onions and garlic and stuff?

 

[Pandora114]

Quote:

Originally Posted by Ruthla I'm experienced at making chicken broth, but beef broth is new to me. I found kosher marrow bones at one of my local supermarkets. I can't find any other kinds of beef bones that are kosher, and there are no kosher butchers near me. So I put these bones in my crock pot yesterday, added some ACV and filled it with water, and turned it on high for most of the day, then put it on low overnight and put it on high again sometime today (when I remembered.) I threw a carrot in this afternoon when I noticed that one had been left out of the fridge overnight and got soggy. The broth seems pretty bland right now- does it need to cook longer, or is it just bland because I didn't put in onions and garlic and stuff?

The best way to make beef broth is to first, get some beef, the acctual meat, and seriously fry the living blip out of it so it gets nice and stuck to a pan, then you deglaze the pan with cold water, and then dump it into your crockpot with the beef bones, and simmer for a very very very long time (like hours and hours and hours and possibly days...) and the onions and garlic lacking would also make it bland. But the searing of the beef bits and the deglazing of the pan adds a special beefy goodness

 

[Ruthla]

Hmmm... maybe I'll pour the contents of the frying pan (left from today's meatballs) into the crock pot...

 

[Pandora114]

Quote:

Originally Posted by Ruthla Hmmm... maybe I'll pour the contents of the frying pan (left from today's meatballs) into the crock pot...

Yeah, You see, the whole secret to making *GOOD* broth is the fat. No matter what the meat, you need at least *SOME* of the fat to add a decent flavour richness.

Plain beef bones dont have that "Fat" so you have to add some sort of fat to it, be it burger grease even

see, with chicken stock you have the skin left over from your roasted chicken to add a bit more fat, no matter how crisp it is..

Oh PSssssSST Ruth, I have a wicked recipe for French Canadian Pea soup (kosher style at that!) you want?

 

[Ruthla]

Sure! Pea soup sounds yummy (though I'll have to go buy some peas..)

There's already plenty of fat in the broth, even before I added the meatball grease (along with the leftover meatballs and some of the tomato sauce.) The bones I got have some bits of fatty meat left on them (or at least they did before cooking.

) I also threw in some salt, an onion, a couple cloves of garlic, a bay leaf, some thyme and I think that's it. I think I'll let it simmer at least one more day.

 

[Pandora114]

Quote:

Originally Posted by Ruthla Sure! Pea soup sounds yummy (though I'll have to go buy some peas..) There's already plenty of fat in the broth, even before I added the meatball grease (along with the leftover meatballs and some of the tomato sauce.) The bones I got have some bits of fatty meat left on them (or at least they did before cooking. ) I also threw in some salt, an onion, a couple cloves of garlic, a bay leaf, some thyme and I think that's it. I think I'll let it simmer at least one more day.

Ok: The key to this soup is the smokey meaty flavour. In standard pea soup that's attained with Ham.

But with Kosher Pea soup:

Smoked Turkey Pieces! HAH!

First you take about 2 smoked turkey Drumsticks and a smoked turkey breast, Get all the meat off them bones. pick the meat off. And the skin off the meat. Then Toss the bones, and the skin in a slow cooker with about 4 cloves of garlic and one med onion minced. Turn it on low over night.

When you wake up, take the bones and stuff out of the water. Add in the yellow split peas. keep on low, go to work. When you come home from work give it a good stir, add the cubed turkey meat about 1/2hr before serving.

Voila! Kosher Split Pea soup!

 

[Ruthla]

Now, to look for kosher smoked turkey that isn't a boneless breast.....

 

[Pandora114]

Quote:

Originally Posted by Ruthla Now, to look for kosher smoked turkey that isn't a boneless breast.....

>.> If you are friendly with your deli guy you COULD bring in a kosher slaughtered Turkey and ask him to smoke it for you....

>.>

And while you're at it ask him how to make Montreal Style Smoked meat...I need the method...badly.... >.>

 

[Threefold]

I was gonna recommend sea salt and some herbs, but I think you got it covered.
I love beef broth. Sally Fallons NT cookbook has my favorite soup recipe with beef broth. Pesto.

I've never tried the ACV, I use red wine vinegar. I wonder why. Maybe that's all I had in the pantry the first time I made it.

 

[Ruthla]

Quote:

Originally Posted by Pandora114 >.> If you are friendly with your deli guy you COULD bring in a kosher slaughtered Turkey and ask him to smoke it for you.... >.> And while you're at it ask him how to make Montreal Style Smoked meat...I need the method...badly.... >.>

Nope, that won't work, not if it's smoked in the same facility that's used for non-kosher meats.

 

[Pandora114]

Quote:

Originally Posted by Ruthla Nope, that won't work, not if it's smoked in the same facility that's used for non-kosher meats.

Hmm... no Kosher deli near ya either? Because if you had a kosher deli near you, all the stuff smoked in there would be Kosher right? It would have to be..

 

[Ruthla]

No reliable kosher delis really close to me- plenty of delis that CALL themselves kosher though....